KR20190014326A - Composition of Extract of Cirsium Japonicum and Manufacturing method thereof - Google Patents
Composition of Extract of Cirsium Japonicum and Manufacturing method thereof Download PDFInfo
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- KR20190014326A KR20190014326A KR1020170097974A KR20170097974A KR20190014326A KR 20190014326 A KR20190014326 A KR 20190014326A KR 1020170097974 A KR1020170097974 A KR 1020170097974A KR 20170097974 A KR20170097974 A KR 20170097974A KR 20190014326 A KR20190014326 A KR 20190014326A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 엉겅퀴 엑기스 조성물 및 그 제조방법에 관한 것으로, 보다 상세하게는 식품첨가물을 포함하지 않으면서도 엉겅퀴의 쓴 맛을 제거하여 약용성분을 많이 함유하고 있는 엉겅퀴를 용이하게 섭취할 수 있는, 엉겅퀴 엑기스 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a thistle extract composition and a preparation method thereof, and more particularly, to a thistle extract composition and a method for preparing the thistle extract, which are capable of easily ingesting a thistle containing a large amount of medicinal components by removing the bitter taste of thistles Compositions and methods of making the same.
엉겅퀴(Cirsium japonicum)는 국화과에 속하는 여러해살이풀로, 한국, 일본, 중국 북동부에 분포하며, 가시나물 혹은 항가새라고도 한다. 높이 50~100 ㎝이고 전체에 흰털과 더불어 거미줄과 같은 털이 있다. 뿌리 잎은 꽃필 때까지 남아있고 줄기 잎보다 크다. 줄기 잎은 피침상 타원형으로 깃처럼 갈라지고 밑은 원대를 감싸며 갈라진 가장자리가 다시 갈라지고 결각상의 톱니와 더불어 가시가 있다. 꽃은 6~8월에 피고 자주색에서 적색이다. 총포의 포편은 7~8열로 배열하고 안쪽일수록 길어진다. 열매는 수과이며 관모는 길이 16~19 ㎜이다. 잎이 좁고 녹색이며 가시가 다소 많은 것을 좁은 잎 엉겅퀴, 가시가 많은 것을 가시엉겅퀴라 한다. Cirsium japonicum ) is a perennial plant belonging to the family Asteraceae, distributed in Korea, Japan, and northeastern China. It is 50 ~ 100 ㎝ in height. It has hairs like cobwebs with white hair as a whole. Root leaves remain till petals and larger than stem leaves. The stem leaf is fibrillated and elliptical, and is split like a feather. The lower part encircles the base. The split edge splits again, and there is a thorn with teeth on the incisors. Flowers bloom from June to August, purple to red. Arms of guns are arranged in 7 to 8 rows, and the inside is longer. The fruit is achenium and the tubular length is 16 ~ 19 ㎜. Leaves are narrow and green, some thorns are narrow leaf thistles, and thorns are often visible thorns.
상기 엉겅퀴는 약용성분을 많이 함유하고 있지만, 쓴 맛이 강하여 섭취하기 어려운 문제가 있다.Although the thistle contains a large amount of medicinal components, it has a problem in that it is difficult to ingest because of its strong bitter taste.
대한민국공개특허공보 제10-2014-0087546호(2014.07.09.)에는 엉겅퀴 함유 티백차 및 그 제조방법이 개시되어 있다.Korean Patent Laid-Open Publication No. 10-2014-0087546 (Apr. 19, 2014) discloses a tea bag containing a thistle and a preparation method thereof.
상기 엉겅퀴 함유 티백차의 제조방법은 부드럽고 구수한 차를 얻을 수 있는 장점이 있지만, 덖음과 냉각 과정을 번갈아 가면서 순차적으로 여러 단계를 거치는 공정이 너무 복잡한 단점이 있다.The tea thistle-containing teabag tea is advantageous in that it can obtain a smooth and refined tea, but it has a disadvantage in that the process of sequentially passing through various steps while alternating between cooling and cooling is too complicated.
대한민국공개특허공보 제10-2009-0095155호(2009.09.09.)에는 엉겅퀴 추출물을 함유하는 기능성 식품이 개시되어 있다.Korean Patent Publication No. 10-2009-0095155 (Sep. 9, 2009) discloses a functional food containing a thistle extract.
상기 엉겅퀴 추출물 음료는 엉겅퀴 잎 추출물 83.05중량%, 액상 고과당 12.5중량%, 구연산 0.2중량%, 구연산나트륨 0.1중량%, 사과과즙 4.0중량%, 비타민 C 0.05중량%, 향료 0.1중량%를 배합하여 제조하는 것으로, 식품첨가물이 너무 많이 포함되는 문제가 있다.The thistle extract was prepared by mixing 83.05% by weight of thistle leaf extract, 12.5% by weight of liquid high fructose, 0.2% by weight of citric acid, 0.1% by weight of sodium citrate, 4.0% by weight of apple juice, 0.05% by weight of vitamin C and 0.1% There is a problem that too much food additives are included.
본 발명의 목적은 식품첨가물을 포함하지 않으면서도 엉겅퀴의 쓴 맛을 제거하여 약용성분을 많이 함유하고 있는 엉겅퀴를 용이하게 섭취할 수 있는, 엉겅퀴 엑기스 조성물 및 그 제조방법을 제공하는 것이다.An object of the present invention is to provide thistle extract composition and thistle extract composition capable of easily ingesting thistle containing a large amount of medicinal ingredient by removing the bitterness of thistle without containing food additives.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 엉겅퀴 6㎏, 감초 200g, 대추 200g, 생강 200g, 노나무 200g 및 어성초 200g을 혼합한 혼합물의 엑기스를 포함하는, 엉겅퀴 엑기스 조성물을 제공한다.The present invention provides a thistle extract composition comprising an extract of a mixture of 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of fennel and 200 g of mustard.
상기 혼합물에 계피 50g, 복분자 50g, 곽향 50g, 황기 50g, 엄나무 50g, 꾸지뽕나무 50g을 더 포함할 수 있다.The mixture may further contain 50 grams of cinnamon, 50 grams of brambles, 50 grams of wax, 50 grams of emerald, 50 grams of rape, and 50 grams of cedarwood.
상기 엉겅퀴 엑기스 조성물에 매실청 10g, 오미자청 10g, 배추출액 10g 및 월계수 발효액 5g을 더 포함할 수 있다.The thistle extract composition may further contain 10 g of mulberry blue, 10 g of omija blue, 10 g of a boar extract, and 5 g of a laurel solution.
또한, 본 발명은, 엉겅퀴 6㎏, 감초 200g, 대추 200g, 생강 200g, 노나무 200g 및 어성초 200g을 혼합하여 혼합물을 만드는 단계(단계 1); 중탕기에 상기 혼합물 및 물 70ℓ를 넣고 중탕하여 엉겅퀴 엑기스를 제조하는 단계(단계 2); 및 상기 엉겅퀴 엑기스를 포장하는 단계(단계 3); 를 포함하는, 엉겅퀴 엑기스의 제조방법을 제공한다.The present invention also relates to a method for preparing a mixture (step 1) comprising mixing 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of bamboo, and 200 g of mustard. Adding 70 liters of the above mixture and water to a hot water bath and adding water to the thistle extract to prepare a thistle extract (step 2); And packaging the thistle extract (step 3); And a method of producing the thistle extract.
상기 단계 1에서, 상기 혼합물에 계피 50g, 복분자 50g, 곽향 50g, 황기 50g, 엄나무 50g, 꾸지뽕나무 50g을 더 포함할 수 있다.In the above step 1, the mixture may further contain 50 g of cinnamon, 50 g of brambles, 50 g of garlic, 50 g of hazelnut, 50 g of rape, and 50 g of cedarwood.
상기 단계 2는 중탕기에 상기 혼합물 및 물 70ℓ를 넣고 중탕기의 온도 100~110℃를 유지하는 조건하에서 6~8시간 동안 끓여 엑기스를 제조한다.In the step 2, 70 liters of the mixture and water are added to a water bath, and the mixture is boiled for 6 to 8 hours under the condition of maintaining the temperature of the water bath at 100 to 110 DEG C to produce an extract.
상기 단계 2 이후에, 상기 엉겅퀴 엑기스에 매실청 10g, 오미자청 10g, 배추출액 10g 및 월계수 발효액 5g을 더 포함하는 단계를 추가하되, 상기 매실청은 매실 100중량부에 물 100~150중량부를 혼합한 후 105~110℃에서 30~40분 동안 가열하여 매실추출액을 얻고, 상기 매실추출액 100중량부에 결정과당 50~60중량부를 혼합한 후 15~20℃에서 10~14일 동안 숙성하여 제조하며, 상기 오미자청은 오미자 100중량부에 물 200~250중량부를 혼합한 후 80~85℃에서 10~20분 동안 가열하여 오미자추출액을 얻고, 상기 오미자추출액 100중량부에 결정과당 80~90중량부를 혼합한 후 10~15℃에서 20~30일 동안 숙성하여 제조하며, 상기 배추출액은 배를 분쇄하여 솥에 넣고 95~100℃에서 5~10분 동안 가열한 후 여과하여 제조하며, 상기 월계수 발효액은 월계수잎 100중량부에 결정과당 50~60중량부 및 자염 5~10중량부를 혼합한 후 옹기에서 10~15℃에서 30~40일 동안 숙성시켜 제조한다.After step 2, the thistle extract is further treated with 10 g of mulberry blue, 10 g of omija blue, 10 g of a boar extract, and 5 g of a laurel water fermentation liquid, wherein 100 to 100 parts by weight of mulberry is mixed with 100 to 150 parts by weight of water And then heated at 105 to 110 ° C for 30 to 40 minutes to obtain a plum extract. To 100 parts by weight of the plum extract is mixed with 50 to 60 parts by weight of fructose and then aged at 15 to 20 ° C for 10 to 14 days, And 100 to 20 parts by weight of water are mixed with 100 parts by weight of water, and the mixture is heated at 80 to 85 ° C for 10 to 20 minutes to obtain an extract of Omija. 80 to 90 parts by weight of crystalline fructose is added to 100 parts by weight of the Omija extract And then aged at 10 to 15 ° C for 20 to 30 days. The embryo extract is prepared by pulverizing the embryo, heating it at 95 to 100 ° C for 5 to 10 minutes, filtering the embryo, 50 to 60 parts by weight of fructose in 100 weight parts of laurel leaves, And 5 to 10 parts by weight of magnetite are mixed and then aged at 10 to 15 ° C for 30 to 40 days in an Onggi machine.
본 발명에 따른 엉겅퀴 엑기스 조성물은 엉겅퀴에 감초, 대추, 생강, 노나무 및 어성초를 혼합한 후 중탕하여 엑기스를 제조함으로써, 식품첨가물을 포함하지 않으면서도 엉겅퀴의 쓴 맛을 제거하여 엉겅퀴의 유용성분을 용이하게 섭취할 수 있는 장점이 있다.The thistle extract composition according to the present invention is prepared by mixing liquorice, jujube, ginger, bamboo, and holliquid with thistle, and then preparing an extract by bathing to remove the bitterness of the thistle without containing any food additives, There is an advantage that it can be ingested.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명의 엉겅퀴 엑기스 조성물을 설명한다.First, the thistle extract composition of the present invention will be described.
본 발명에 따른 엉겅퀴 엑기스 조성물은 식품첨가물을 포함하지 않으면서도 엉겅퀴의 쓴 맛을 제거하여 약용성분을 많이 함유하고 있는 엉겅퀴를 용이하게 섭취할 수 있는 것이 특징이다.The thistle extract composition according to the present invention is free from the bitterness of the thistles without containing any food additives and is capable of easily ingesting thistles containing a large amount of medicinal ingredients.
본 발명의 엉겅퀴 엑기스 조성물은,In the thistle extract composition of the present invention,
엉겅퀴 6㎏, 감초 200g, 대추 200g, 생강 200g, 노나무 200g 및 어성초 200g을 혼합한 혼합물의 엑기스를 포함한다. , Thistle 6 kg, licorice 200 g, jujube 200 g, ginger 200 g, fenugreek 200 g, and horsetail 200 g.
본 발명은 엉겅퀴에 감초, 대추, 생강, 노나무 및 어성초를 혼합한 후 중탕하여 엑기스를 제조함으로써, 엉겅퀴의 쓴 맛을 제거하여 엉겅퀴의 유용성분을 용이하게 섭취할 수 있는 것이 특징이다.The present invention is characterized in that the bitter taste of thistle can be removed by mixing the licorice, jujube, ginger, horsetail and whitewash with thistle, and then preparing the extract by hot water bath so that the useful ingredient of thistle can be easily ingested.
상기 엉겅퀴는 학명이 Cirsium japonicum var. ussuriense이며, 국화과(Compositae)에 속하는 다년생 초본으로 한방에서는 지상부 또는 지하부(뿌리)를 대계라하여 약용으로 활용해왔다. 즉, 잎, 줄기, 꽃과 씨 등 지상부는 개화시기에서 씨가 여무는 5~6월에 채취하고 뿌리는 가을에 채취하여 건조시킨 후 열수 또는 알코올 추출에 의한 약성분을 토혈, 혈뇨, 대하, 간염 및 고혈압 등 치료에 활용해왔다. 엉겅퀴 잎과 꽃은 생리활성이 우수한 아피제닌, 루테올린, 미리세틴, 캄페롤, 펙토리나린, 5,7-디하이드록시-6,4'-디메톡시플라본, 히스피둘린-7-네오-헤스페리오시드 등의 플라보노이드 계열의 화합물이 풍부하여 항염증, 항암, 항돌연변이, 항진균, 신경보호 및 면역 증진 활성을 가지고 있다. 상기 엉겅퀴는 뿌리를 사용한다.The thistle has a scientific name Cirsium I have japonicum . ussuriense , a perennial herb that belongs to the Compositae family, and has been used as a medicinal herb in the oriental medicine because it is called the top part or the root part (root). In other words, the surface part such as leaves, stems, flowers and seeds is collected in May to June when the seeds are flowering in the flowering season, and the roots are collected in autumn and dried, and then the chemical components by hot water or alcohol extraction are classified into hematocrit, Hepatitis and hypertension. Thistle leaves and flowers are classified into apigenin, luteolin, myristin, camperol, fektorinarin, 5,7-dihydroxy-6,4'-dimethoxy flavone, hepsidulin-7-neo- Anticancer, anti-mutant, antifungal, neuroprotective, and immunity-enhancing activity. The thistle uses roots.
상기 감초(甘草)는 인체의 비위(脾胃)를 건강하게 할 뿐만 아니라 오장육부의 한열사기(寒熱邪氣)를 치료하고 근골을 튼튼하게 할 뿐만 아니라 각종 종기와 부스럼등을 치료하고 온갖 약초의 독을 해독시키는 작용을 가지며 폐의 활동을 돕고 청열해독(淸熱解毒)의 효과가 큰 약초이다. 또한, 각종 약품의 중독 및 식물의 중독을 해독할 뿐만 아니라, 특유의 향과 맛을 갖기 때문에 감초는 고래로 한방에서 없어서는 안 될 기본적인 유용한 약제로 사용되어 오고 있다. 감초의 주요 성분으로는 감미질인 글리시리진, 플라보노이드의 일종인 리키리틴, 서당, 포도당, 만니톨, 아스파라긴 등을 들 수 있다. 특히 글리시리진은 감초에 독특한 단맛을 부여하는 성분이다. 상기 감초는 뿌리를 사용한다.The licorice not only makes the human body healthy (脾 胃), but also treats the fever of the five muscles (寒热 邪气) and strengthens the muscles, as well as treats various boils and swelling, and all kinds of herb poison It has an action to detoxify, helps the lungs work, and is a herb that has a great effect of cleansing detoxification. In addition, it not only decodes addictions of various medicines and poisoning of plants, but also has a unique flavor and taste, so licorice has been used as a basic useful drug for whale. The main components of licorice include glycyrrhizin as a sweetener, liquiritin, seokdang, glucose, mannitol, and asparagine, which are flavonoids. In particular, glycyrrhizin is a component that imparts a unique sweetness to licorice. The licorice root uses roots.
상기 대추는 대추나무의 열매로, 조(棗) 또는 목밀(木蜜)이라고도 한다. 표면은 적갈색이며 타원형이고 길이 1.5∼2.5cm에 달하며 빨갛게 익으면 단맛이 있다. 과실은 생식할 뿐 아니라 채취한 후 푹 말려 건과(乾果)로서 과자·요리 및 약용으로 쓰인다. 동의보감, 의방유취, 항약구급방 등의 한방약전에서 기술된 바와 같이, 그 자체의 당도가 높고 풍미(風味)가 우수할 뿐만 아니라 적정한 상태로 건조된 경우에 저장성이 뛰어나, 상고시대(上古時代)로부터 다양한 민간 한방요법의 재료로 널리 이용되어 왔다. 한방에서 대추는 노화방지, 내장강화, 신경쇠약개선, 빈혈치료, 식욕부진, 피부윤택 등의 효능이 있으며, 한방약재 중에서 강한 효능을 가진 약재의 급격한 작용을 부드럽게 조화시켜 줄뿐만 아니라 독성을 중화하는 효능이 있다고 알려져있다. The jujube is the fruit of the jujube, also known as jujube or tree nectar. The surface is reddish brown, elliptical, 1.5 ~ 2.5cm long, and has a sweet taste when cooked red. Fruit is not only reproductive, but also dried and dried after being pickled, and is used as sweets, cooking and medicinal products. As described in the herbal medicines such as Dongbibo, lavatories, and anthelmintics, it has high sugar content and excellent flavor (excellent flavor) and is excellent in storage stability when dried in proper condition. It has been widely used as a material for various private herbal therapies. In the oriental medicine, jujube has the efficacy of anti-aging, strengthening of internal nerves, improvement of nervous breakdown, treatment of anemia, loss of appetite, skin moisturizing and so on. In addition to harmonizing the sudden action of medicines with strong efficacy, It is known to have efficacy.
상기 생강(Zingiber officinale)은 외떡잎식물 생강목 생강과의 여러해살이풀로, 본 발명에 사용되는 부분은 뿌리이며, 한방에서는 뿌리줄기 말린 것을 건강(乾薑)이라는 약재로 쓰는데, 소화불량, 구토 및 설사에 효과가 있고, 혈액 순환을 촉진하며, 항염증과 진통 효과가 있다. 상기 생강은 뿌리를 사용한다.The ginger (Zingiber officinale ) is a perennial plant with ginger root, ginger root and ginger. The part used in the present invention is root, and the dried root is used as a medicinal product of health (dry root), and it is effective for digestion failure, vomiting and diarrhea. , Promotes blood circulation, has anti-inflammatory and analgesic effects. The ginger uses roots.
상기 노나무는(Catalpa ovata)는 쌍떡잎식물 통화식물목 능소화과 낙엽활엽 교목으로 한국(강원·경기·평남·평북)·일본·중국 등지에 분포한다. 뿌리 껍질 또는 줄기 껍질을 재백피라고 하며, 청열, 해독, 살충의 효능이 있고, 황달, 번위, 피부소양, 창개를 치료한다. 열매를 재실이라고 하며, 이뇨, 소종, 살충의 효능이 있고, 만성 신염, 부종, 단백뇨를 치료한다. 상기 노나무는 줄기를 사용한다. Catalpa ovata is distributed in Korea (Gangwon, Gyeonggi, Pyeongnam, Pyongbuk), Japan, and China, and is a deciduous broad-leaved arboreous tree. Roots, or stem peels, and has the effect of cyanosis, detoxification, insecticide, and treats jaundice, prosperity, skin necrosis, and sputum. Fruit is called as laxative, has the efficacy of diuretic, alopecia, insecticide, and treat chronic nephritis, edema, proteinuria. The stamens use stems.
상기 어성초(Houttuynia cordata)는 삼백초과(Saururaceae)에 속하는 다년생 초본으로써, 잎과 줄기에서 '생선비린내'가 난다 하여 어성초라 불리게 되었다. 중국에서는 어성초가 민간약재로서 보다는 한방약재로 널리 알려져 있으며, 폐형초, 호두초 및 구자이라고도 한다. 본초강목에 따르면 어성초는 사열, 해독, 이뇨, 화농, 해독, 소염 등에 효과가 있는 것으로 알려져 있고, 임상에서 백일해, 기관지염, 폐렴, 편도선염 등에 응용되고 있고, 한방에서는 만성 피부질환, 이뇨, 소염의 목적으로 사용되고 있다. 주요성분으로는 쿼세틴(quercitrin)이 함유되어 있고, 어성초 추출물의 혈압강하작용과 혈당강하작용, 항균작용, 항바이러스작용, 항염증작용 및 항 알레르기성 작용, 항산화 작용효과가 있다. 상기 어성초는 줄기, 뿌리 또는 잎 중 어느 하나 이상을 사용한다.The Houttuynia cordata is a perennial herb belonging to Saururaceae, which is called as a mudroot because it has a fishy smell in leaves and stems. In China, it is widely known as herbal medicines rather than civilian medicines. According to the herbaceous gangbang, it is known that it is effective for quadriceps, detoxification, diuretic, pharyngeal, detoxification, and inflammation, and it is applied to pertussis, bronchitis, pneumonia and tonsilitis clinically. . Its main ingredient is quercitrin, and it has blood pressure lowering effect, hypoglycemic action, antibacterial action, antiviral action, antiinflammatory action, antiallergic action and antioxidant effect of Hwasungcho extract. The herringbone may be at least one of a stem, a root, or a leaf.
본 발명의 상기 조성물은 상업적으로 판매되는 것을 구입하거나, 자연계에서 재배 또는 채취한 것을 사용할 수 있다.The composition of the present invention may be purchased commercially or cultivated or harvested in the natural environment.
본 발명의 엉겅퀴 엑기스 조성물은, 엉겅퀴 엑기스의 향을 향상시키기 위해, 상기 엉겅퀴 6㎏, 감초 200g, 대추 200g, 생강 200g, 노나무 200g 및 어성초 200g을 혼합한 혼합물에 계피 50g, 복분자 50g, 곽향 50g, 황기 50g, 엄나무 50g, 꾸지뽕나무 50g을 더 포함할 수 있다.The thistle extract composition of the present invention was prepared by mixing 50 g of cinnamon, 50 g of bokbunja, 50 g of bokbunja, 50 g of bokbunja, 50 g of bokbunja, 50 g of bokbunja, 50 grams of Hwanggi, 50 grams of pine, 50 grams of cedarwood.
상기 계피(桂皮)는 우리나라에서는 녹나무과의 육계(Cinnamomum cassia Blume : 肉桂) 또는 동속 근연식물의 수피 또는 주피를 다소 제거한 수피를 말한다. 중국은 우리나라와 같으며, 일본은 육계와 함께 옥계(Cinnamomum zeylanicum Blume: 玉桂)를 공정생약으로 수재하고 있다. 계피는 특이한 냄새가 있으며 나중에는 약간 점액성이고 수렴성이며 맛은 맵고 달며 성질은 뜨겁다. 이러한 계피는 혈액순환을 촉진시켜 흉복부의 냉증을 제거하며 식욕을 증진시키고 소화를 촉진하며 사지마비 완화 등에 사용한다. 또한, 위장의 경련성 통증을 억제하고 위장관의 운동을 촉진해 가스를 배출하고 흡수를 좋게 하기도 한다. 아울러 장내의 이상발효를 억제하는 방부효과도 있다. 약리작용으로 개선균 억제작용, 백색염주균병 억제작용, 건위작용, 타액 및 위액분비촉진작용 등이 보고되었다. 계피의 다른 이름으로는 육계피(肉桂皮), 관계(官桂), 대계(大桂), 목계(木桂), 자계(紫桂), 통계(筒桂), 옥계(玉桂), 랄계(辣桂), 균계(菌桂), 계(桂) 등이 있다. Cinnamon (cinnamon) refers to the bark of Cinnamomum cassia Blume (broiler meat) or bark of the camphor, which has been slightly removed from the bark or juniper of the relative plants. China is the same as Korea, and Japan, along with broiler chickens, is taking the Cinnamomum zeylanicum Blume (玉桂) as a process medicine. Cinnamon has a peculiar odor, later mucinous, astringent, flavorful, sweet and temperate. These cinnamon promotes blood circulation, eliminates the coldness of the thoracic region, promotes appetite, promotes digestion, and alleviates limb paralysis. It also suppresses gastrointestinal spasm and promotes movement of the gastrointestinal tract, thereby releasing gas and improving absorption. There is also a preservative effect that suppresses abnormal fermentation in the intestines. It has been reported that the pharmacological action is to inhibit improving bacteria, to inhibit white spore strain, to act on the surface, and to stimulate saliva and gastric secretion. Other names for cinnamon include broiler meat, relationship, government, wood, katsura, statistics, 玉桂, (辣 桂), fungi (菌 桂), and the system (桂).
상기 복분자는 맛이 달고 시며 성질은 따뜻하다. 간과 신장, 방광에 작용하며, 신장의 양기를 북돋아주는 작용으로 널리 알려져 있다. 따라서 강장제로 특효가 있으며 신장과 간의 기능을 원활하게 하여 유정, 몽정, 유뇨 또는 소변을 자주 보거나 불임증 등에 효과가 있다. 또한, 혈액을 맑게 하고 눈을 밝게 하는데도 이용된다. 약리실험 결과 해열작용과 강심작용, 이뇨작용이 있음이 밝혀졌다. 상기 복분자는 열매를 사용한다.The brambles are tasty and warm in character. Liver, kidneys, bladder, and is known for its action to help lift kidneys. Therefore, it is effective as a tonic, and kidney and liver function smoothly, and it is effective for frequent viewing of urine, emptiness, urination or infertility. It is also used to clear blood and brighten the eyes. Pharmacological experiments have shown that there is fever, cardiovascular and diuretic effects. The brambles use fruit.
상기 곽향(藿香, Agastachis Herba(KHP))은 배초향(Agastache rugosa Kuntze (꿀풀과 Labiatae))의 지상부이다. 일명 토곽향(土藿香), 배초향(排草香)이라고도 한다. 지상부로 줄기는 사각이고 지름은 약 0.5cm이다. 바깥 면은 어두운 갈색이며 세로로 된 무늬와 마디가 있고 마디 사이는 3~10cm이다. 질은 가볍고 연하며 꺾은 면은 고르지 않고 섬유성이며 속이 비어 있다. 잎의 윗면은 녹색~어두운 녹색이고 아랫면은 황록색~회갈색으로 잎을 펴서 보면 얕은 심형이다. 때로 꽃대가 붙어있다. 특유한 향기가 있고 맛은 담담하고 약간 시원하다. 이러한 곽향은 특이한 향기가 있고 약성은 맵고 약간 따듯하다. 또한, 비위에 습이 정체되어 복부창만, 식욕부진, 메스꺼움, 구토, 설사 등을 치료한다. 소화장애를 동반한 감기, 여름철 식체로 인한 구토, 설사, 구취, 옴이나 버짐 등에 효과가 있다. 아울러, 약리작용으로 피부 진균, 대장균, 이질균, 폐렴균, 용혈성연쇄상구균 억제, 위액분비 촉진작용 등이 있다. Agastachis Herba (KHP) is an underside of Agastache rugosa Kuntze (Lamiaceae and Labiatae). It is also known as Toukouya (藿 藿 香) or 초 草 향 (草香). Above ground, stem is square and diameter is about 0.5cm. Outer surface is dark brown with vertical pattern and nodes, and between nodes is 3 ~ 10cm. The vagina is light and soft and the folded side is uneven, fibrous and hollow. The upper surface of the leaf is green ~ dark green and the lower surface is yellowish green ~ grayish brown. Sometimes a flower stalk is attached. There is a peculiar smell and the taste is cool and slightly cool. This has a peculiar aroma and the spots are spicy and slightly warm. In addition, the stomach is stagnant in the abdomen, only the abdominal cavity, anorexia, nausea, vomiting, diarrhea is treated. It is effective for cold with digestive disorder, vomiting due to summer diaper, diarrhea, halitosis, numbness and numbness. In addition, pharmacological actions include skin fungi, E. coli, alien bacteria, pneumococci, hemolytic streptococcal inhibition, and gastric juice secretion promoting action.
상기 황기는 콩과에 속하는 다년생 초본으로 우리나라의 중북부 지역에 자생하며 약용을 목적으로 널리 재배되고 있는바, 한방에서는 그 뿌리를 주로 약재로 사용하고 있으며 간장보호작용, 면역촉진작용, 항암작용, 강장작용, 이뇨작용 등의 효능이 있고, 항균활성, 항산화능, 다량의 폴리페놀물질 및 이소플라보노이드(Isoflavonoid) 함유에 따른 생리활성이 보고되었다. 상기 황기는 뿌리를 사용한다.The Hwanggi is a perennial herb that belongs to the soybean family. It is grown in the middle northern part of Korea and widely cultivated for medicinal purposes. The herb is mainly used as a medicinal herb, and has a liver protective function, Action, and diuretic action, and antibiotic activity, antioxidant activity, a large amount of polyphenol substance, and physiological activity due to isoflavonoid content were reported. The hulls use roots.
상기 엄나무는 해동목(海桐木). 자추목(刺秋木)이라고도 부르며, 만성간염과 신경통, 요통에 신통한 효험이 있고 전통적인 방법으로 제조한 엄나무기름이나 뿌리의 즙은 늑막염에 신효한 것으로 알려져 있다. 엄나무의 약효는 다양하여, 먼저 관절염, 종기, 암, 피부병 등 염증질환에 탁월한 효과가 있고, 신경통에도 잘 들으며, 만성간염 같은 간장질환에도 효과가 크고, 늑막염, 풍습으로 인한 부종 등에도 좋은 효과가 있으며 진통작용도 상당하다. 또 늘 복용하면 중풍을 예방한다. 당뇨병에도 일정한 치료작용이 있고, 강장작용도 있으며, 신장의 기능을 튼튼하게 하는 효과도 있다. 약재로는 껍질을 쓰기도 하고 뿌리를 쓰기도 한다. 상기 엄나무는 가지를 사용한다.The above tree is thorn tree. It is also known as a thrush tree. It has a mild efficacy against chronic hepatitis, neuralgia, and back pain. It is known that the juice of the oil or roots prepared by the conventional method has a new effect on pleurisy. The effect of the pomegranate is varied, and it has an excellent effect on the inflammatory diseases such as arthritis, swelling, cancer and skin diseases, and it is well heard by the neuralgia. The effect is also great in hepatic diseases such as chronic hepatitis and is effective for edema due to pleurisy and custom. And analgesic action is also significant. It also prevents stroke. It has a certain therapeutic effect on diabetes, has a tonic action, and has the effect of strengthening the function of the kidney. As a medicinal substance, it also uses shells and roots. The tree uses branches.
상기 꾸지뽕나무는 뽕나무과에 속하는 낙엽성 소교목 또는 관목으로 굿가시나무라고도 한다. 잎은 주로 뽕잎 대용으로 사용하고, 열매는 쨈이나 술을 담근다. 나무의 껍질과 뿌리는 약용으로도 이용한다. 동의보감에서는 꾸지뽕 열매는 강장, 자양, 숙취해소, 간과 신장 보호효과가 있다고도 하였다. 현재에 와서는 항균, 항산화 작용, 항당뇨, 항고지혈증, 항고혈압, 항세포독성 등에 효과가 있다는 것이 입증되고 있다. 꾸지뽕 나무는 암환자의 저항력을 키워주고 부작용 없이 암세포의 성장을 저해하는 효과가 있어 자궁암, 자궁근종 등에 효과적이며 여성들의 자궁질환인 염증, 생리통, 어혈, 냉증 등에 좋다. 상기 꾸지뽕나무는 가지를 사용한다.The above-mentioned tree is a deciduous small arboreous tree or shrub belonging to the family Moraceae. Leaves are mainly used as a substitute for mulberry leaves. The bark and root of the tree are also used as medicine. In Donguibogam, it was also said that the fruit of Cjizipon had the effect of protecting the skin, nurse, hangover, liver and kidney. At present, it has been proven effective against antimicrobial, antioxidant, antidiabetic, antihyperlipidemic, antihypertensive, and anti-cytotoxic. It is effective for cancer of the uterus and uterine myoma because it has the effect of inhibiting the growth of cancer cells without side effects and enhances the resistance of cancer patients. It is good for the inflammation of the women's uterine diseases such as inflammation, menstrual cramps, eosinophilia and poor circulation. The above tree uses branches.
본 발명의 엉겅퀴 엑기스 조성물은, 상기 엉겅퀴 엑기스의 맛을 향상시키기 위해, 상기 엉겅퀴 엑기스 조성물에 매실청 10g, 오미자청 10g, 배추출액 10g 및 월계수 발효액 5g을 더 포함할 수 있다.The thistle extract composition of the present invention may further comprise 10 g of mulberry blue, 10 g of omija blue, 10 g of a boar extract, and 5 g of a laurel solution in the thistle extract composition in order to improve the taste of the thistle extract.
상기 매실은 다른 과실에 비해 단백질, 지질, 무기질이 많으며 회분(灰分)은 호두, 무화과 보다 많은 중요한 강알칼리성 식품으로, 특히 천연 구연산 3.2~3.4%를 비롯해 칼슘, 철, 인 등의 유익한 영양소를 함유하여 인체의 혈액을 약알칼리성으로 건강하게 만들어 주고, 피크린산(Picric acid)은 간장의 기능을 향상시켜 준다. 매실의 약리적 특성으로는 항균작용, 항알러지 작용, 정혈작용에 의한 약알칼리성으로 체질을 개선하는 효과가 있는 것으로 알려져 있을 뿐만 아니라 고혈압, 당뇨, 설사 그리고 특히 식이 섬유가 많아 변비 등에 효과가 탁월하여 숙취제거 효과에 좋다고 알려져 있다. 또한, 본초강목, 신농본초경, 명의별록 등의 각종 한의서에 기록된 약효로서는 만성기침, 화열에 의한 가금의 열기나 목마름, 오래된 학질, 만성설사, 치질, 혈변, 혈뇨, 부인의 혈붕, 회충에 의한 급성복통이나 구토, 갈고리 촌충구제, 소버짐을 치료한다고 기록되어 있다.The plum contains more protein, lipid and minerals than other fruits, and ash is more important alkaline food than walnut and Fig. Especially, it contains 3.2 ~ 3.4% of natural citric acid and contains beneficial nutrients such as calcium, iron and phosphorus. , Making the blood of the body weak alkaline and healthy, and Picric acid improves the function of the liver. The pharmacological properties of plums are not only known to be effective in improving the constitution due to antibacterial action, antiallergic action, weak alkalinity due to the action of blood, but also have excellent effects on constipation due to high blood pressure, diabetes, diarrhea and especially dietary fiber, It is said to be good for removal effect. In addition, the medicinal effects recorded in various forms such as the herbal ginseng powder, the sacred gut mans bed, and the name suffix include chronic cough, fever and thirst by poultry, old school, chronic diarrhea, hemorrhoids, hemorrhoids, hemorrhoids, Acute abdominal pain, vomiting, barbed tapeworm remedies, and small burns.
상기 오미자(五味子, Schisandra chinensis)는 오미자과의 낙엽 덩굴식물로서, 열매는 대부분 원형이고 8~9월에 홍색으로 익으며 1~2개의 종자가 들어 있고 신맛이 강하고 약용성분이 함유되어 있으며, 그 중에서도 시잔드린(Schizandrin), 고미신(Gomisin), 시트럴(Citral), 사과산(Malic acid), 시트르산(Citric acid) 등의 성분이 들어 있어 심장을 강하게 하고 혈압을 내리며 면역력을 높여 주어 강장제로 이용하고 있으며, 폐기능을 강하게 하고 진해, 거담 작용이 있어서 기침이나 갈증 등을 치료하는 효과가 있다고 알려져 있다. 생오미자는 5가지 맛 중 유독 강한 신맛을 가지고, 생오미자의 과실부에는 구연산과 같은 유기산을 다량 함유하고 있어 높은 산도로 인해 이를 활용한 식초 개발에 어려움이 있는 실정이다.The above-mentioned Schizandra chinensis is a leaf-like plant of the genus Schizandra (Schizandra chinensis). The fruit is mostly circular, ripe in August to September, 1 to 2 seeds, strong in sour taste and contains medicinal components, It contains ingredients such as Schizandrin, Gomisin, Citral, Malic acid and Citric acid to strengthen the heart, reduce blood pressure, increase immunity, It is known that it has the effect of strengthening the pulmonary function, treating the cough and thirst by the action of the deep sea bream and the geodam. The raw omija has a strong acidic taste among five flavors, and the fruit portion of the raw omija contains a large amount of organic acid such as citric acid, which makes it difficult to develop a vinegar utilizing such a high acidity.
상기 배는 수분함량이 약 85 내지 88%인 과일로, 식이섬유가 많아 변비 및 정장작용에 효과가 높으며, 당분함량은 약 10 내지 13% 정도이고, 단백질은 약 0.3% 정도 포함되어 있다. 특히, 배에 풍부한 소르비톨(sorbitol)은 대장에서 변비 해소를 도우며, 아스파라긴산은 간장활동을 촉진하여 주독해소를 돕고, 루테올린(luteolin)은 기관지염이나 가래 또는 기침을 다스리는데 효과가 있는 것으로 알려져 있다. 따라서, 배는 지방의 소화를 도와 다이어트 효과를 얻을 수 있으므로, 육류 등의 섭취 후에 후식으로 제공되고 있으며, 기관지, 천식, 가래 등 만성호흡기 질환이 있는 환자들의 경우, 배즙을 애용하고 있다.The abdomen is a fruit having a moisture content of about 85 to 88%. The abdomen is highly effective for constipation and dressing due to a large amount of dietary fiber. The saccharide content is about 10 to 13% and the protein content is about 0.3%. In particular, abdominal sorbitol helps relieve constipation in the large intestine, asparaginic acid promotes liver activity to help eliminate toxins, and luteolin is known to be effective in controlling bronchitis, sputum or cough. Therefore, the stomach helps the digestion of the fat to obtain a diet effect, so it is provided as a dessert after ingestion of meat, etc., and patients with chronic respiratory diseases such as bronchial asthma, sputum,
상기 월계수(Laurus nobilis L.)는 상록교목으로 원산지는 남부 유럽의 지중해연안이고 남부지방에서는 정원수로, 중부이북은 분화초로 재배하여 향신료로 이용한다. 생잎은 약간 쓴맛이 있으나 건조시킨 잎은 달고 강하며 독특한 향기가 있어 서양요리에는 필수적일 만큼 널리 쓰이는 향신료다. 또한 식욕을 촉진시킬 뿐만 아니라 풍미를 더하여 방부력도 뛰어나며, 항산화제, 신경통, 류마티스의 진통제, 발진, 구풍제, 소화제, 수렴제 등으로 쓰여져 왔다. 본 발명에서는 월계수 잎을 사용하는 것이 바람직하다.The laurel (Laurus nobilis L.) is an evergreen tree, its origin is the Mediterranean coast of southern Europe, it is grown in the southern part of the country, and the central part of the country is cultivated as a spice. Leafy leaves have a bitter taste, but dried leaves are sweet and strong, and they have a unique scent, which is a widely used spice for western cooking. In addition to promoting appetite, it also has an excellent antioxidant, neuralgia, rheumatic painkiller, rash, pustulum, digestive and astringent additive. In the present invention, laurel leaves are preferably used.
본 발명에 따른 엉겅퀴 엑기스 조성물은 엉겅퀴에 감초, 대추, 생강, 노나무 및 어성초를 혼합한 후 중탕하여 엑기스를 제조함으로써, 식품첨가물을 포함하지 않으면서도 엉겅퀴의 쓴 맛을 제거하여 엉겅퀴의 유용성분을 용이하게 섭취할 수 있는 장점이 있다.The thistle extract composition according to the present invention is prepared by mixing liquorice, jujube, ginger, bamboo, and holliquid with thistle, and then preparing an extract by bathing to remove the bitterness of the thistle without containing any food additives, There is an advantage that it can be ingested.
다음은, 본 발명의 엉겅퀴 엑기스의 제조방법을 설명한다.Next, a method for producing thistle extract of the present invention will be described.
본 발명의 엉겅퀴 엑기스의 제조방법은,A method for producing thistle extract of the present invention comprises:
엉겅퀴 6㎏, 감초 200g, 대추 200g, 생강 200g, 노나무 200g 및 어성초 200g을 혼합하여 혼합물을 만드는 단계(단계 1);(Step 1) of preparing a mixture by mixing 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of bamboo and 200 g of bamboo shoots.
중탕기에 상기 혼합물 및 물 70ℓ를 넣고 중탕하여 엉겅퀴 엑기스를 제조하는 단계(단계 2); 및Adding 70 liters of the above mixture and water to a hot water bath and adding water to the thistle extract to prepare a thistle extract (step 2); And
상기 엉겅퀴 엑기스를 포장하는 단계(단계 3); Packaging the thistle extract (step 3);
를 포함한다..
상기 단계 1은 엉겅퀴의 쓴 맛을 감소시키기 위해, 엉겅퀴 6㎏, 감초 200g, 대추 200g, 생강 200g, 노나무 200g 및 어성초 200g을 혼합하여 혼합물을 만드는 단계이다. Step 1 is a step of preparing a mixture by mixing 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of fennel, and 200 g of watercress to reduce the bitter taste of thistle.
본 발명의 엉겅퀴 엑기스의 향을 향상시키기 위해, 상기 혼합물에 계피 50g, 복분자 50g, 곽향 50g, 황기 50g, 엄나무 50g, 꾸지뽕나무 50g을 더욱 포함할 수 있다.In order to improve the flavor of the thistle extract according to the present invention, the mixture may further contain 50 g of cinnamon, 50 g of brambly, 50 g of garlic, 50 g of emerald, 50 g of ram, and 50 g of cinnamon.
상기 단계 2는 중탕기에 상기 혼합물 및 물 70ℓ를 넣고 중탕기의 온도 100~110℃를 유지하는 조건하에서 6~8시간 동안 끓여 엑기스를 제조하는 것이 바람직하다.In the step 2, it is preferable to add 70 liters of the mixture and water to a boiling pot and boil the mixture for 6 to 8 hours under the condition of maintaining the temperature of the boiling pot at 100 to 110 캜.
상기 단계 2 이후에, 상기 엉겅퀴 엑기스의 맛을 향상시키기 위해, 상기 엉겅퀴 엑기스에 매실청 10g, 오미자청 10g, 배추출액 10g 및 월계수 발효액 5g을 더 포함하는 단계를 추가할 수 있다. After step 2, in order to improve the taste of the thistle extract, 10 g of mulberry blue, 10 g of omija blue, 10 g of a boar extract, and 5 g of a laurel solution are added to the thistle extract.
상기 매실청은 매실 100중량부에 물 100~150중량부를 혼합한 후 105~110℃에서 30~40분 동안 가열하여 매실추출액을 얻고, 상기 매실추출액 100중량부에 결정과당 50~60중량부를 혼합한 후 15~20℃에서 10~14일 동안 숙성하여 제조하는 것이 바람직하다. 100 to 150 parts by weight of water is mixed with 100 parts by weight of plum, and the mixture is heated at 105 to 110 DEG C for 30 to 40 minutes to obtain a plum extract. To 100 parts by weight of the plum extract is mixed with 50 to 60 parts by weight of fructose And then aged at 15 to 20 ° C for 10 to 14 days.
상기 오미자청은 오미자 100중량부에 물 200~250중량부를 혼합한 후 80~85℃에서 10~20분 동안 가열하여 오미자추출액을 얻고, 상기 오미자추출액 100중량부에 결정과당 80~90중량부를 혼합한 후 10~15℃에서 20~30일 동안 숙성하여 제조하는 것이 바람직하다.The Omiza Blue is prepared by mixing 200 to 250 parts by weight of water with 100 parts by weight of omija, heating the mixture at 80 to 85 ° C for 10 to 20 minutes to obtain an Omija extract, mixing 80 to 90 parts by weight of crystalline fructose with 100 parts by weight of the Omija extract Followed by aging at 10 to 15 ° C for 20 to 30 days.
상기 배추출액은 배를 분쇄하여 솥에 넣고 95~100℃에서 5~10분 동안 가열한 후 여과하여 제조하는 것이 바람직하다.The abdomen extract is preferably prepared by pulverizing a pear and heating it in a kettle at 95 to 100 ° C for 5 to 10 minutes, followed by filtration.
상기 월계수 발효액은 월계수잎 100중량부에 결정과당 50~60중량부 및 자염 5~10중량부를 혼합한 후 옹기에서 10~15℃에서 30~40일 동안 숙성시켜 제조하는 것이 바람직하다.Preferably, the laver fermentation broth is prepared by mixing 50 to 60 parts by weight of fructose and 5 to 10 parts by weight of fructose on 100 parts by weight of laurel leaves and aging the mixture at 10 to 15 ° C for 30 to 40 days.
상기 단계 3은 상기 엉겅퀴 엑기스를 레토르트 파우치에 100~150㎖의 양으로 포장할 수 있다. In step 3, the thistle extract may be packed in an amount of 100 to 150 ml in the retort pouch.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
엉겅퀴 뿌리 6㎏, 감초 뿌리 200g, 대추 200g, 생강 뿌리 200g, 노나무 줄기 200g 및 어성초 200g을 혼합하여 혼합물을 만들었다. 중탕기에 상기 혼합물 및 물 70ℓ를 넣고 중탕기의 온도 100℃에서 6시간 동안 끓여 엉겅퀴 엑기스를 제조하였다. 상기 어성초는 잎 100g, 줄기 50g 및 뿌리 50g을 사용하였다.The mixture was prepared by mixing 6 ㎏ of thistle root, 200 g of licorice root, 200 g of jujube, 200 g of ginger root, 200 g of banana stem and 200 g of acorn seed. 70 liters of the above mixture and water were added to a hot water bath, and the mixture was boiled at a temperature of 100 캜 for 6 hours to prepare thistle extract. 100 g of the leaves, 50 g of the stem and 50 g of the root were used.
실시예 1에서, 상기 혼합물에 계피 50g, 복분자 열매 50g, 곽향 50g, 황기 뿌리 50g, 엄나무 가지 50g, 꾸지뽕나무 가지 50g을 추가적으로 포함한 것을 제외하고 나머지는 동일하게 하여 엉겅퀴 엑기스를 제조하였다.Thistle extract was prepared in the same manner as in Example 1, except that 50 g of cinnamon, 50 g of bokbunjae, 50 g of bamboo shoots, 50 g of Hwanggi root, 50 g of juniper bran, and 50 g of bamboo shoot were added.
실시예 2에서, 상기 엉겅퀴 엑기스에 매실청 10g, 오미자청 10g, 배추출액 10g 및 월계수 발효액 5g을 더 추가한 것을 제외하고 나머지는 동일하게 하여 엉겅퀴 엑기스를 제조하였다. 상기 매실청은 매실 100중량부에 물 100중량부를 혼합한 후 105℃에서 30분 동안 가열하여 매실추출액을 얻고, 상기 매실추출액 100중량부에 결정과당 50중량부를 혼합한 후 15℃에서 10일 동안 숙성하여 제조하였다. 상기 오미자청은 오미자 100중량부에 물 200중량부를 혼합한 후 80℃에서 10분 동안 가열하여 오미자추출액을 얻고, 상기 오미자추출액 100중량부에 결정과당 80중량부를 혼합한 후 10℃에서 20일 동안 숙성하여 제조하였다. 상기 배추출액은 배를 분쇄하여 솥에 넣고 95℃에서 5분 동안 가열한 후 여과하여 제조하였다. 상기 월계수 발효액은 월계수잎 100중량부에 결정과당 50중량부 및 자염 5중량부를 혼합한 후 옹기에서 10℃에서 30일 동안 숙성시켜 제조하였다.Thistle extract was prepared in the same manner as in Example 2, except that 10 g of Macular Blue, 10 g of Omija Blue, 10 g of an extract, and 5 g of a laurel solution were added to the thistle extract. 100 parts by weight of water was mixed with 100 parts by weight of water, and the mixture was heated at 105 DEG C for 30 minutes to obtain a plum extract. 100 parts by weight of the plum extract was mixed with 50 parts by weight of fructose, Aged. 200 parts by weight of water was mixed with 100 parts by weight of omija and the mixture was heated at 80 DEG C for 10 minutes to obtain an extract of Omija. 100 parts by weight of the Omija extract was mixed with 80 parts by weight of fructose, and the mixture was stirred at 10 DEG C for 20 days Aged. The embryo extract was prepared by pulverizing a pear, heating it in a kettle at 95 ° C for 5 minutes, and filtering it. The laver fermentation broth was prepared by mixing 50 parts by weight of fructose and 5 parts by weight of fructose on 100 parts by weight of laurel leaf, and aging the mixture at 10 ° C for 30 days in an Onggi machine.
[비교예 1][Comparative Example 1]
실시예 1에서, 엉겅퀴 단독으로 사용한 것을 제외하고 나머지는 동일하게 하여 엉겅퀴 엑기스를 제조하였다.In Example 1, the thistle extract was prepared in the same manner as in Example 1 except that thistle alone was used.
[비교예 2][Comparative Example 2]
엉겅퀴 추출물 83.05중량%, 액상 고과당 12.5중량%, 구연산 0.2중량%, 구연산나트륨 0.1중량%, 사과과즙 4.0중량%, 비타민 C 0.05중량%, 향료 0.1중량%를 배합하여 엉겅퀴 추출물 음료를 제조하였다. 상기 엉겅퀴 추출물은 엉겅퀴의 잎을 동결건조하여 얻은 분말에 물을 첨가하고(분말 5중량%, 물 95중량), 80℃에서 1시간 동안 열수 추출하여 제조하였다.Thistle extract was prepared by blending 83.05% by weight of thistle extract, 12.5% by weight of liquid high fructose, 0.2% by weight of citric acid, 0.1% by weight of sodium citrate, 4.0% by weight of apple juice, 0.05% by weight of vitamin C and 0.1% by weight of fragrance. The thistle extract was prepared by adding water to the powder obtained by lyophilizing the leaves of thistle (powder 5 wt%, water 95 wt.) And hot extraction at 80 ° C for 1 hour.
[실험예 1][Experimental Example 1]
상기 실시예 1, 실시예 2, 실시예 3, 비교예 1에서 제조된 엉겅퀴 엑기스 및 비교예 2에서 제조된 엉겅퀴 추출물 음료에 대하여 50명을 대상으로 맛, 향 및 전반적인 기호도에 대한 관능검사를 실시하였다. 검사방법은 7점 채점법으로서, 7점 : 매우 좋다, 6점 : 좋다, 5점 : 조금 좋다, 4점 : 보통이다, 3점 : 조금 나쁘다, 2점 : 나쁘다, 1점 : 매우 나쁘다, 로 나타내었는데, 그 평가결과를 평균하여 표 1에 나타내었다.Sensory evaluation of flavor, aroma and overall acceptability of the thistle extract prepared in Example 1, Example 2, Example 3, and Comparative Example 1 and thistle extract beverage prepared in Comparative Example 2 were conducted on 50 persons Respectively. The test method is a 7-point scoring method: 7 points: very good, 6 points: good, 5 points: slightly better, 4 points: normal, 3 points: slightly worse, 2 points: worse, 1 point: very bad The evaluation results are averaged and shown in Table 1.
표 1에 나타낸 바와 같이, 실시예 1, 실시예 2, 실시예 3에서 제조된 엉겅퀴 엑기스는 엉겅퀴 단독으로 사용한 비교예 1의 엉겅퀴 엑기스에 비해서 맛이 매우 우수한 것을 확인할 수 있다.As shown in Table 1, the thistle extract prepared in Example 1, Example 2 and Example 3 is superior in taste to thistle extract of Comparative Example 1 which was used alone.
또한, 실시예 1, 실시예 2, 실시예 3에서 제조된 엉겅퀴 엑기스는 식품첨가물이 포함되지 않음에도 불구하고, 식품첨가물이 포함된 비교예 2의 엉겅퀴 추출물 음료에 비해 맛, 향 및 전반적 기호도가 우수한 것을 확인할 수 있다.Thistle extract prepared in Example 1, Example 2 and Example 3 had taste, flavor and overall acceptability in comparison with the thistle extract drink of Comparative Example 2 containing the food additive even though the food additive was not included I can confirm that it is excellent.
Claims (7)
엉겅퀴 엑기스 조성물.
A mixture of the mixture of a mixture of 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of fern,
Thistle extract composition.
상기 혼합물에 계피 50g, 복분자 50g, 곽향 50g, 황기 50g, 엄나무 50g, 꾸지뽕나무 50g을 더 포함하는,
엉겅퀴 엑기스 조성물.
The method according to claim 1,
The mixture was further mixed with 50 g of cinnamon, 50 g of bokbun, 50 g of ganoderma, 50 g of emerald, 50 g of ram,
Thistle extract composition.
상기 엉겅퀴 엑기스 조성물에 매실청 10g, 오미자청 10g, 배추출액 10g 및 월계수 발효액 5g을 더 포함하는,
엉겅퀴 엑기스 조성물.
3. The method of claim 2,
The thistle extract composition further comprises 10 g of mulberry blue, 10 g of omija blue, 10 g of a boar extract, and 5 g of a laurel solution.
Thistle extract composition.
중탕기에 상기 혼합물 및 물 70ℓ를 넣고 중탕하여 엉겅퀴 엑기스를 제조하는 단계(단계 2); 및
상기 엉겅퀴 엑기스를 포장하는 단계(단계 3);
를 포함하는,
엉겅퀴 엑기스의 제조방법.
(Step 1) of preparing a mixture by mixing 6 kg of thistle, 200 g of licorice, 200 g of jujube, 200 g of ginger, 200 g of bamboo and 200 g of bamboo shoots.
Adding 70 liters of the above mixture and water to a hot water bath and adding water to the thistle extract to prepare a thistle extract (step 2); And
Packaging the thistle extract (step 3);
/ RTI >
A method for producing thistle extract.
상기 혼합물에 계피 50g, 복분자 50g, 곽향 50g, 황기 50g, 엄나무 50g, 꾸지뽕나무 50g을 더 포함하는,
엉겅퀴 엑기스의 제조방법.
5. The method of claim 4, wherein in step 1,
The mixture was further mixed with 50 g of cinnamon, 50 g of bokbun, 50 g of ganoderma, 50 g of emerald, 50 g of ram,
A method for producing thistle extract.
상기 단계 2는 중탕기에 상기 혼합물 및 물 70ℓ를 넣고 중탕기의 온도 100~110℃를 유지하는 조건하에서 6~8시간 동안 끓여 엑기스를 제조하는,
엉겅퀴 엑기스의 제조방법.
5. The method of claim 4,
In step 2, 70 liters of the mixture and water are placed in a hot water bath, and the hot water is boiled for 6 to 8 hours under the condition of maintaining the temperature of the hot water bath at 100 to 110 DEG C,
A method for producing thistle extract.
상기 엉겅퀴 엑기스에 매실청 10g, 오미자청 10g, 배추출액 10g 및 월계수 발효액 5g을 더 포함하는 단계를 추가하되,
상기 매실청은 매실 100중량부에 물 100~150중량부를 혼합한 후 105~110℃에서 30~40분 동안 가열하여 매실추출액을 얻고, 상기 매실추출액 100중량부에 결정과당 50~60중량부를 혼합한 후 15~20℃에서 10~14일 동안 숙성하여 제조하며,
상기 오미자청은 오미자 100중량부에 물 200~250중량부를 혼합한 후 80~85℃에서 10~20분 동안 가열하여 오미자추출액을 얻고, 상기 오미자추출액 100중량부에 결정과당 80~90중량부를 혼합한 후 10~15℃에서 20~30일 동안 숙성하여 제조하며,
상기 배추출액은 배를 분쇄하여 솥에 넣고 95~100℃에서 5~10분 동안 가열한 후 여과하여 제조하며,
상기 월계수 발효액은 월계수잎 100중량부에 결정과당 50~60중량부 및 자염 5~10중량부를 혼합한 후 옹기에서 10~15℃에서 30~40일 동안 숙성시켜 제조하는,
엉겅퀴 엑기스의 제조방법.5. The method of claim 4, wherein after step 2,
The thistle extract was further supplemented with 10 g of mulberry blue, 10 g of omija blue, 10 g of the extract, and 5 g of laurel water fermentation broth,
100 to 150 parts by weight of water is mixed with 100 parts by weight of plum, and the mixture is heated at 105 to 110 DEG C for 30 to 40 minutes to obtain a plum extract. To 100 parts by weight of the plum extract is mixed with 50 to 60 parts by weight of fructose And then aged at 15 to 20 ° C for 10 to 14 days,
The Omiza Blue is prepared by mixing 200 to 250 parts by weight of water with 100 parts by weight of omija, heating the mixture at 80 to 85 ° C for 10 to 20 minutes to obtain an Omija extract, mixing 80 to 90 parts by weight of crystalline fructose with 100 parts by weight of the Omija extract And then aged at 10 to 15 ° C for 20 to 30 days,
The abdomen extract is prepared by pulverizing a pear and heating it in a kettle at 95 to 100 ° C for 5 to 10 minutes,
The laver fermentation broth is prepared by mixing 50 to 60 parts by weight of fructose and 5-10 parts by weight of fructose with 100 parts by weight of laurel leaf, and aging the mixture at 10 to 15 ° C for 30 to 40 days.
A method for producing thistle extract.
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KR102123658B1 (en) | 2020-02-25 | 2020-06-26 | 임영희 | Method of manufacture of mixed juice containing the ingredients of thistle, wistle, and cephalopod bark |
KR20210155405A (en) | 2020-06-15 | 2021-12-23 | 이영희 | Method for manufacturing Cirsium nipponicum liquid tea |
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